Waffles
From Foods, their selection and preparation, 1935
Use extra fat if needed to prevent sticking.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 241. The excerpt below is the record exactly as published.
Waffles. Waffles might be considered a variation of griddle cakes. When the American type of griddle cake containing egg and leavening is cooked in a special iron, instead of on a griddle, it becomes a waffle. The iron is so arranged as to give a relatively large surface or crust. To give the desirable crispness and tenderness, extra egg and fat are used. Not less than 1 egg (2 are better) or less than 2 tablespoons fat to each cup liquid and 1J cups flour are basic proportions for standard waffles. Three tablespoons fat are sometimes best with some electric waffle irons to prevent sticking. When high proportions of egg and fat are used the flour may need to be increased. For extra crispness and lightness, the eggs may be separated and the stiffly beaten whites folded in last. When this method is used the baking powder may be decreased \ teaspoon for each white
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